Peach crisp is the dessert of summer: ripe, juicy peaches baked under a buttery cinnamon-oat crumble until the fruit bubbles up golden at the edges. This is a Jaca-adjusted healthier version — every bit of sugar is swapped for Jaca (100% pure allulose) at double the amount (1/2 cup in the filling in place of 1/4 cup granulated sugar, and 1 cup in the crumble in place of 1/2 cup brown sugar), so it tastes just as sweet with no added sugar and no aftertaste. Allulose browns a touch faster than sugar, so keep an eye on the topping toward the end. Adapted from Tastes Better From Scratch.
Prep: 20 min · Cook: 35 min · Serves: 8 · Difficulty: Easy
Ingredients:
For the peach filling:
- 3 1/2 pounds fresh peaches (about 6–8), peeled, cored, and sliced 3/4-inch thick
- 1/2 cup granular Jaca (allulose) — replaces 1/4 cup granulated sugar at the 2x ratio
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Jaca oat crumble:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 cup granular Jaca (allulose) — replaces 1/2 cup light brown sugar at the 2x ratio
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Dash of ground nutmeg
- Dash of salt
- 1/3 cup cold unsalted butter, diced into small chunks
To serve:
- Vanilla ice cream (optional)
Instructions:
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch (or 2-quart) baking dish.
- Prepare the peaches: peel, core, and slice them about 3/4-inch thick. Place the slices in a colander set over a bowl, add the 1/2 cup granular Jaca, and stir gently. Let rest about 20 minutes so the Jaca draws the juices out — you should collect at least 1/4 cup of peach juice. Allulose pulls moisture a little differently than sugar, so a bit less juice is fine.
- Coat the peaches: to the reserved peach juice, whisk in the 2 tablespoons flour, the lemon juice, vanilla, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon until smooth. Pour over the peaches and toss gently to coat every slice.
- Make the crumble: in a separate bowl, stir together the 1/2 cup flour, the oats, 1 cup granular Jaca, baking powder, 1/4 teaspoon cinnamon, the nutmeg, and a dash of salt. Add the cold diced butter and cut it in with a pastry cutter or your fingertips until crumbly with pea-sized bits of butter throughout.
- Assemble: spread the peaches and their syrup evenly in the prepared baking dish, then sprinkle the crumble topping over them in an even layer.
- Bake at 375°F for 30–35 minutes, until the topping is golden brown and the filling is bubbling around the edges. Because Jaca (allulose) browns faster than sugar, start checking at 25 minutes and loosely tent with foil if the top browns before the filling is bubbly.
- Let the crisp cool 10–15 minutes so the filling sets, then serve warm with a scoop of vanilla ice cream. The Jaca keeps it sweet and golden with no added sugar.
